Easy Mozzarella Recipe
My easy mozzarella recipe takes just under an hour and 2 ingredients to make without any special equipment or expensive rennet that most recipes call for. Whether it’s tossed over my same day pizza dough or sliced in my ciabatta sandwich bread, my mozzarella gives an oozingly good, tender flavor that’ll transport you to an Italian trattoria with every bite.
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Equipment
- 1 Thermometer
Ingredients
- 4 Litres Whole Milk
- 1 Cup White Vinegar
- Salt optional
Instructions
- Pour 4 liters of whole milk into a large pot over medium heat.
- Stir occasionally and take the milk off the heat once the temperature reaches 46°C (115°F).
- Add 1 cup white vinegar to the milk and stir for 10-20 seconds. Cover the milk and let it sit for 10 minutes.
- Scoop up the curds with a slotted spoon. Use your hands to squeeze out the whey from the curds, and shape them into 4 balls.
- Reheat the pot of leftover whey to 65°C (150°F). Using the spoon, place a curd ball into the whey for 30 seconds.
- Remove the curd and gently stretch and fold it over itself. Reheat for another 30 seconds and stretch again. Repeat this process 2-4 times, or until smooth with taffy-like stretch.
- Shape the ball into a round sphere. Add seasoning, like salt or herbs, if desired.
- Prepare a bowl with 1 cup ice and 3 parts water. Place the mozzarella ball into the ice water to chill. Repeat steps four to seven for the other curd balls. Once chilled (approx. 20 minutes), pat dry and serve immediately.
Video
Notes
- Use the right milk: Any milk except ultra-pasteurized can work. Fresh whole milk works best for that creamy, rich flavor, but you can substitute it for low-fat milk in a pinch.
- Reheat the curd if it won’t stretch: If the curd resists, it means it likely isn’t hot enough. Add it back to the whey for 15 seconds. This will reheat the ball and soften it.
- Watch the milk’s temperature: Too hot, and your mozzarella won’t form properly and will instead resemble ricotta cheese. Too cold, and your milk won’t coagulate (thicken into curd). Always use a thermometer!
Nutrition
Calories: 630kcalCarbohydrates: 48gProtein: 34gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 124mgSodium: 393mgPotassium: 1548mgSugar: 50gVitamin A: 1671IUCalcium: 1272mgIron: 0.02mg
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